Directions

Pairs of wings and antennae: Place templates for wings and antennae on baking sheets; cover with wax paper.

Put 1 cup each dark cocoa and blue candy melting wafers into separate ziptop bags; do not seal. Microwave 10 seconds to soften. Squeeze, return to microwave and repeat until smooth. Press out excess air and seal.

Snip a tiny corner from each bag. Working on one wing at a time, use melted dark cocoa to outline template on wax paper. Go over outline to thicken. Fill in with melted blue candy. Then, following the shape of the wing's outer edge, pipe a line of dark cocoa on the blue portion of the upper and lower wings. Tap the pan slightly to flatten. With toothpick, pull dark cocoa into blue to make the design.

While candy is still liquid, sprinkle top and bottom wing tips with yellow nonpareils. Repeat, melting additional wafers several seconds in the microwave as needed (be careful not to overheat). Chill baking sheets until set, about 5 minutes. Repeat for antennae, using melted dark cocoa.

Spoon chocolate frosting into a ziptop bag, press out excess air, seal and set aside. Spread vanilla frosting on top of cupcakes; roll edges in white decorating sugar.

Carefully peel chilled wings and antennae from wax paper. Place 2 brown M&M's, 1/2 in. apart, on top of cupcakes to support wings. Press inside edge of a pair of wings into frosting about 1/4 in. apart, leaning wings on M&M's. Gently press antennae into frosting at head of butterfly. For body, snip a small corner from the bag with chocolate frosting. Starting at antennae, pipe 4 or 5 beads of frosting down the length of body, drawing frosting into a small point on the last bead.

Plan Ahead: You can make wings and antennae up to 2 days ahead; store loosely covered at cool room temperature.